Influence of chicken protein isolate and heating temperature on textural properties of low-fat frankfurters

Journal of Applied Poultry Research

Volumn 20, Issue 3, 2011, Pages 253-262

  Moraes, K Silva ^a   Rafael, R ^a   Salas Mellado, M ^a   Prentice, C ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE   (Brazil)

Author keywords

Chicken; Frankfurter; Low fat; Protein isolate; Texture

Indexed keywords

EID: 80052165658     PISSN: 10566171     EISSN: None     Source Type: Journal    
DOI: 10.3382/japr.2010-00182     Document Type: Article

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